Post by wilderness on Sept 6, 2023 6:04:17 GMT -5
Mongolian Beef-annrms
1 pound beef boneless sirloin steak (90% lean burger)
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
Dash white pepper
1 green onion with tops
1 tablespoon vegetable oil
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 tablespoon dark soy sauce
Trim fat from beef; cut with grain into 2-inch st rips. Cut strips across grain into 1/8-inch slices. Toss beef, cornstarch, 1 tablespoon vegetable oil, salt, sugar, 1 teaspoon soy sauce and the white pepper in a bowl. Cover and refrigerate 1 hour. [This is the 'velveting' that was in another post]
Heat wok (non-stick skillet), until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons vegetable oil, rotate to coat pan. Add ginger and garlic; stir-fry (chow) until brown. Add beef; chow until beef is brown, about 3-minutes. Add 1 tablespoon soy sauce; stir to coat beef. Add green onion; chow 30 seconds.
[Some other recipes call for adding hot pepper flakes, a dash of sesame oil, more raw scallions for garnish, and a sprinkling of 5-spice seasoning as you would paprika for garnish.] Serve with Chinese noodles or rice.
1 pound beef boneless sirloin steak (90% lean burger)
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
Dash white pepper
1 green onion with tops
1 tablespoon vegetable oil
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 tablespoon dark soy sauce
Trim fat from beef; cut with grain into 2-inch st rips. Cut strips across grain into 1/8-inch slices. Toss beef, cornstarch, 1 tablespoon vegetable oil, salt, sugar, 1 teaspoon soy sauce and the white pepper in a bowl. Cover and refrigerate 1 hour. [This is the 'velveting' that was in another post]
Heat wok (non-stick skillet), until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons vegetable oil, rotate to coat pan. Add ginger and garlic; stir-fry (chow) until brown. Add beef; chow until beef is brown, about 3-minutes. Add 1 tablespoon soy sauce; stir to coat beef. Add green onion; chow 30 seconds.
[Some other recipes call for adding hot pepper flakes, a dash of sesame oil, more raw scallions for garnish, and a sprinkling of 5-spice seasoning as you would paprika for garnish.] Serve with Chinese noodles or rice.
